Starters: Galician empanada, Galician broth, padrón peppers ( when in season), octopus a la gallega (which is almost like octopus a feira, but with tender boiled potatoes), small squid with fresh broad beans, terrine of goose liver with onion compote and Port reduction.

Fish and seafood: prawns, crayfish, goose barnacles, cockles, razor clams, clams, oysters, crabs, scallops, lobsters, velvet crabs, bay scallops, cod, hake, turbot, St Peter's fish, grouper, sole, cooked however you like it: baked, grilled, or a la gallega, lamprey (from January to April).

Meat: grilled beef entrecot, beef sirloin with potato terrine, duck breast with red fruit sauce, duck liver in honey, cocido gallego - a typical Galician hotpot (in winter).

Desserts: homemade confectionery. Runny chocolate soufflé, Santiago cake, chestnut cake, creamy chocolate with oil and salt, Galician cheese with homemade quince jelly.

Wine: fantastic wine list. Alberto is in charge of selecting the best wines and liquors from ribeiro, godello, riasbaixas, Monterrey, as well as from other regiones in Spain and the rest of the world.

The menu is updated every day according to the produce received.